Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

but one moment remained incomprehensible to me. I did everything as before - first liquid, then free-flowing ingredients. the bread turned out excellent, as always and even better! and why in Panasonic recommend the opposite? What's the point? is this a mandatory rule?

Congratulations on your assistant! I, too, moved to Panasik from Mulinex.
And yeast down due to leveling, in my opinion. And then this rule is more dry. It is not recommended to "meet" them ahead of time with liquid.

The meaning of the bookmark "dry down, liquid on top" is that Panasonic has its own mixing algorithm. He kind of "rakes" water into flour in portions, the principle "water into flour" is obtained, which is taught in old books - when mixing, gradually add water (not to be confused with the principle "flour into water" associated with the rule of a bun !!! means that it is easier to add flour to a thin dough to correct the consistency of the dough, rather than water in a tight lump). In addition, this order of laying prolongs the life of the buckets - the oil seals are not exposed to prolonged wetting.

[Rina]

oh how many congratulations! thanks everyone!

Rina, all is clear, thank you!

Vitaly! I didn't know about the button. Thank you for the hint you need! Good luck in everything!

Vitaly! I didn't know about the button. Thank you for the hint you need! Good luck in everything!

Mutually, Luda!

Good day everyone. In the process of searching for one of my problems on the forum, I found the following: "I wanted to turn on the BAKING mode, but unfortunately the HP does not turn on in any mode until it cools down to less than 40 degrees. When it cooled down, I turned it on to the BAKING mode for 30 minutes to bake it inside and the hat darkened. "Taken from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.420, first post. I have HP Panasonic 2502. I have already wondered if it is possible to make a dough, and then just put it in the oven to bake. But neither then nor now did I find this in the instructions. Either I'm blind, or I misunderstood the author of the post, but the question remains: is it possible to just bake?

Good day everyone. In the process of searching for one of my problems on the forum, I found the following: "I wanted to turn on the BAKING mode, but unfortunately the HP does not turn on in any mode until it cools down to less than 40 degrees. When it cooled down, I turned it on to the BAKING mode for 30 minutes to bake it inside and the hat darkened. "Taken from here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132450.420, first post. I have HP Panasonic 2502. I have already wondered if it is possible to make a dough, and then just put it in the oven to bake. But neither then nor now did I find this in the instructions. Either I'm blind, or I misunderstood the author of the post, but the question remains: is it possible to just bake?

Sure you may! HP does not heat up the dough on the program, which means it does not need to be cooled.
Only it is not very clear what problem we are talking about. Can you explain the problem itself? Why do you need to make the dough separately, and then turn on the baking? Is this a special recipe? Or is there not enough time for proofing?

[Arka]

Hurrah! Happened. I changed the yeast. A dacha neighbor, with whose filing we bought a bread maker, presented a saf-instan pack. Baked French.
🔗 🔗
Today I will try wheat-rye. on prescription Arka by method Rina

I tell you:
Yeast dry. 1.6 tsp
Sugar 2 tbsp. l.
Flour psh. 200 BC
Liquid kefir 200 ml
It went into the dough and was mixed at the beginning.
Then she threw it over the dough:
Seeded rye flour 400 g.
Cumin + coriander, ground 1 tsp each.
Dry rye malt 30 g.
Poured the mixture onto the dry ingredients:
Liquid kefir 280 ml + salt 2 tsp. + 1.5 tbsp. l.rye 100% sourdough directly from the refrigerator.
And all this happiness was sprinkled on top of 50 g of sunflower. seeds.

Only I don't have kefir, but I have sour milk and whey. What do you think?

What can I say? It is necessary to do!

What can I say? It is necessary to do!

So add whey or sour milk?
And once again "for the gifted" - technology 1) pizza - 10 minutes, reset, 2) Rye bread

So add whey or sour milk?
And once again "for the gifted" - technology 1) pizza - 10 minutes, reset, 2) Rye bread

And what is more to my liking, I pour what at the moment I want

Well, what is kefir? This is milk fermented by certain bacteria. It can be replaced either in pure form with curdled milk or mixed with whey.

The algorithm is really like this: "Pizza" mode for 10-15 minutes => reset => "rye" program.

Denis and Irina, thank you.
I also have questions. How many grams are in 1 tbsp. a spoonful of milk powder and 1 tbsp. spoon of rolled oats and other cereals? Somehow I'm dumb over the spoons. I also want to bake bread from several types of flour.

Sure you may! HP does not heat up the dough on the program, so it is not necessary to cool it.

And I wanted the opposite - not to knead, but just to bake. But what I was going to bake there, I no longer remember, but since I saw that post, I decided to inquire about the possibility of baking.
But the problem was completely different - the bread fell off. I remembered that I had read about an error in the recipe, so I was looking for it. True, there were no mistakes in this recipe, but I often opened it and the bun seemed too tight, added 10 grams of water. But in the end - a complete failure. I will try again without opening and gravy.

And I wanted the opposite - not to knead, but just to bake. But what I was going to bake there, I no longer remember, but since I saw that post, I decided to inquire about the possibility of baking.
But the problem was completely different - the bread fell off. I remembered that I had read about the mistake in the recipe, so I was looking for it. True, there were no mistakes in this recipe, but I often opened it and the bun seemed too tight, added 10 grams of water. But in the end - a complete failure. I will try again without opening and gravy.

1. You can knead the dough separately (on one program), then set the "baking" program. I do not guarantee 100%, but it seems that if you initially set the "baking" program, then you can add time: reset (or maybe after the end of "baking") and set "baked goods" again, moreover, when you set it again, you can set it starting with one minute, and not from 30 minimum, as when turning on "baking" on a cold oven. And if you try to put "baked goods" after any other program, the bread maker will resist until it gets cold.
2. What was the recipe for failure? You need to correct, just do it right. Opening the stove during kneading, and even proving, will not have a strong effect on the final result. The main thing is not to open it during the final proofing and baking. And then, I allow myself to glimpse when baking - to what height the bread has risen, but I open it a few cm, literally half a second, just to see.

Hello!
For a long time I have been reading your forum and finally decided on the model of the bread maker - this is the Panasonic SD-2502 (I like the design more).
The only question left is what kind of stove to prefer - "European" or buy here, in Russia, made for the CIS and Asia? As I understood the difference in additional programs and in the absence of a program for dumplings.
If my dumplings dough can be kneaded by a dough mixer, then it might still be worth considering a model made for Europe?
What additional programs are added there (Brioche, and what other)?
And another question, are the recipes from this forum suitable for Europeans? Or will they need to be corrected somehow? I really don't want to adjust something ... Could there be, for example, a difference in toasted bread, consistency?

And more ... Is there a difference in the quality of manufacture of these models for different markets? Maybe the European will not have those squeaks and other things that often come across now in Russian models?
In general, I want to give myself a gift to NG and it remains to find out where it is better to order it - in Europe or here, in Russia?
I know that some of them have European models here. I would like to hear the opinion of these users.

In the meantime, I'm deciding on the model. I'll listen too

What was the recipe for failure?

This is a recipe for custard bread from the instructions. When the dough was kneading, I opened the lid, and it got knocked down there in one corner and just under the top rose like a tornado, and then I splashed water on it.
It is her own fault, I had to break into a cake, but figure out the master classes on how to knead the dough correctly. But I have a two-year-old son who freaks out when I'm at the computer, demands attention (and you can't read the information on the forum in a month of continuous reading, and even forget the big half right away), and when he sleeps during the day, I start to cook quickly and clean up. Actually, the stove was bought in order to do everything "automatically". But now you have to figure it out first.
I also wanted to clarify (well, I'm a village), in this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 you have dry Kvass. I have not bought it yet, but I already realized that it consists of two parts - the kvass itself and the yeast. So we just add kvass to the dough. And then yeast can be used for baking the same bread, for example?

I baked my second bread yesterday in my beloved 2505. But I didn't have time to take a picture - it was already late, and in the morning it was not before.
baked the one with nuts and dried fruits on the third program. but instead of nuts, I had a fried mixture of seeds with some grains, and cut the prunes. everyone said yummy. very beautiful in appearance. I still cannot evaluate the taste - on a diet, I just smell)))
French today.

Girls who asked about the baking mode. If you bake and the program is over, and you see that you need to add more time, then DO NOT turn off the mode, add the time. This can only be done twice. If you press the stop and then bake again, you will have to wait until the oven cools down.

and this is new ... it seems like in previous models it was necessary to disable the mode and set it in a new way.

If you bake and the program is over, and you see that you need to add more time, then DO NOT turn off the mode, add the time. This can only be done twice. If you press the stop and then bake again, you will have to wait until the oven cools down.

Need to try. I didn't even know about it. I just didn't quite understand: when the baking ends, the stove starts to honk, beep, so at this time press "+" and do "start" again, or don't press "start" at all, but just add time ... If possible, Please clarify. Suddenly it will come in handy.

[* Tanya *]

In the meantime, I'm deciding on the model. I'll listen too

* Tanya * ! If you need help identifying or if you have questions, feel free to contact. You are in our area of ​​attention! Good luck to you!

[* Tanya *]

* Tanya * ! If you need help identifying or have questions, feel free to contact. You are in our area of ​​attention! Good luck to you!

Thank you, Wit, for your attention! Of course, I really like the Panasonic SD-2502 model, but this rumbling dispenser is confusing. And you can't somehow remove it from the bread maker if you don't use it? Or is it firmly fixed there?

[Wit]

Thank you, Wit, for your attention! Of course, I really like the Panasonic SD-2502 model, but this rumbling dispenser is confusing. And you can't somehow remove it from the bread maker if you don't use it? Or is it firmly fixed there?

I have 2500 without dispensers and I'm not worried. You like the body of the 2502 Bread Maker. It is no different from the 2501st, if it were not for the rumble-trembling one. But here Lagri above he writes that she does not rumble. Others are worried. Can I block it? Probably you can. Only this will already be violence against the device. If the warranty runs out, you can ask the expert to turn off the power supplied to the solenoids and he will shut up. In principle, the switch for the yeast dispenser can be removed outside the housing.Only after all, you will already pay money for it when you buy a bread machine. And just to take it off means just to throw out a few hundred rubles with it.
You decide.

[* Tanya *]

* Tanya *, the dispensary clicks rather than rumbles. Nothing wrong with that. I've been learning to bake for a week now, the click doesn't bother me. Don't worry about this.

[Wit]

Thank you, Wit, for your attention! Of course I really like the Panasonic SD-2502, but this rumbling dispenser is confusing. And you can't somehow remove it from the bread maker if you don't use it? Or is it firmly fixed there?

I don’t think it rattles that much, it just works, apparently, loudly enough. Dzhzhevoy dispenser can become an inconvenience if the stove (kitchen) is close to the bedroom and someone is sleeping very lightly. Even so, it is possible to organize baking outside of the night. In general, if there is a design requirement, take 2502. If there are no such stringent requirements, calmly take 2501 (the additive dispenser is a chip that works only when you set the appropriate program).

Now I am writing and remembering how I was visiting. We sit, talk, suddenly something will rumble kaaaaak! I jumped up. It turned out that the hostess had put the bread in the mulinex with a delay, the stove was in the room. Well mulya and started working. This, I'll tell you, was a crash ...

Need to try. I didn't even know about it. I just didn't quite understand: when the baking ends, the stove starts to honk, beep, so at this time press "+" and do "start" again, or don't press "start" at all, but just add time ... If possible, Please clarify. Suddenly it will come in handy.

It's hard for me to clarify. It was a long time ago, I somehow "played" with the "baking" mode. Now I have to remember empirically. If I put a Dnieper bun on baked goods in KhP today or tomorrow, then I'll take a look.

She baked bread from several types of flour (wheat, corn, hercules flakes). The loaf was slightly shapeless. Size L, dark crust. Mode 01. At first it seemed that the bun was a little taut. But when I cut it, I saw that everything was in order. Instead of 2 tablespoons of milk powder and 270 ml of water, I added 270 ml of milk. The bread turned out to be airy. I'm glad that it started to work out slowly.
🔗
No one answered me, how many grams are in a tablespoon of milk powder and cereals?

[* Tanya *]

* Tanya *, the dispensary clicks rather than rumbles. Nothing wrong with that. I've been learning to bake for a week now, the click doesn't bother me. Don't worry about this.

Well, don't cling to words like that! Let it "click". Here a person writes how he clicks: "... The solenoid clicks in the same place (it seems) and turns on with a tangible click and so 8 times not that annoying, it's just that it is not used with pressed yeast, if I bake with dry yeast, I throw it yeast into it. But I don't think that its absence will greatly affect, you will just fill it up first (to the bottom)
More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=197192.0

Vitaly, Natalia, Irina, thanks for the answers! While reading, you have already entered into the discussion. Why did I like the 2502 model, precisely because of the design, I have a refrigerator in a metallic color next to me and all the equipment is mainly metal-like, so white won't fit well. And so the dispenser is not needed in principle. But we have a bedroom far from the kitchen, let it click on health

No one answered me, how many grams are in a tablespoon of milk powder and cereals?

The bread maker comes with a sort of thing with two measuring cups at the edges. One glass is a tablespoon, the second glass ... a chick is a teaspoon. We turn on the electronic scales and weigh. If there are no scales, then we buy scales. Without them - dances with tambourines. ... and jambs.

Vitaly, if I offended you, I apologize. I think that he is not completely unnecessary. Suitable for dry yeast. And good. If other models were made of stainless steel, it would be possible to purchase the 2501st, or others.

Vitaly, Natalia, Irina, thanks for the answers! While reading, you have already entered into the discussion. Why did I like the 2502 model, precisely because of the design, I have a refrigerator next to me in a metallic color and all the equipment is mostly metal-like, so white won't fit well. And so the dispenser is not needed in principle. But we have a bedroom far from the kitchen, let it click on health

I thought so. If you like the design, then of course take it!

Vitaly, if I offended you, I apologize. I think that he is not completely unnecessary. Suitable for dry yeast. And good. If other models were made of stainless steel, it would be possible to purchase the 2501st, or others.

Yes, I am not offended and I treat your choice with understanding

The bread maker comes with a sort of thing with two measuring cups at the edges. One glass is a tablespoon, the second glass ... a chick is a teaspoon. We turn on the electronic scales and weigh. If there are no scales, then we buy scales. Without them - dances with tambourines. ... and jambs.

This thought has been hovering in my head since yesterday, you finally formed it. Thank you. The scales, of course, I bought together with the stove. I have REDMOND

Vitaly, if I offended you, I apologize. I think that he is not completely unnecessary. Suitable for dry yeast. And good. If other models were made of stainless steel, it would be possible to purchase the 2501st, or others.

Yes Yes. At first I also put my eyes on the 2501st, but I just don't want it in white. And if she has only a difference from the 2502 in the dispenser, then I'll take the metallic

Yes Yes. I also first put my eyes on the 2501st, but I just don't want it in white. And if she has only a difference from the 2502 in the dispenser, then I'll take the metallic

Happy shopping!

Happy shopping!

Thank you! But probably closer to the new year, the funds ran out, I recently bought muffins and the grill is already on its way
While I'm dreaming about the stove, maybe by that time Panasonic will release a new model, although I don't know where it's cooler.

[Wit]

and so 8 times is not that annoying,

Wit, well, not 8, but 4!

I admit my "guilt" - "war" with dispensers in this topic, I started. And I do not regret it at all. Let me explain. The fact is that when a new line of Panasonic appeared, the 2502 model was significantly (by a third) more expensive than its "pale-faced brothers". And just for a stainless steel and a dispenser. And then it began ... the sellers began to shove the buyers with a cool model, they say, "There is the most, there is such a necessary gadget, without which you can not do without! What, yeast will get into the dough in time, it will never get wet!" Newcomers came here, who with burning eyes told that they had bought the coolest stove! And with the energy of neophytes, those who were just preparing to purchase a stove began to convince them that the 2502 stove was the best, that with it no crooked handles were terrible. The words "kolobok", "flour will not reach the yeast through flour" say little to those who have never worked with the oven, and even less to those who have never dealt with dough.

But for many future bakers, finances are not so free, every 10-20-100 USD. e. in the account. And someone really has a very sensitive ear, the nerves are naughty, the kitchen is close (or even a studio). So I had to explain dozens of times that a yeast dispenser is NOT such a necessary gadget. That this is just a chip and nothing more. That someone is not just not needed, but contraindicated ... And that the choice between 2501 and 2502 in most cases is purely design.

Can I put in my 5 kopecks too?
I have a 2501 with a dispenser for raisins, nuts, etc. I used it a couple of times - it rattles specifically. So I add additives myself when mixing. And the stove is wonderful!

[Wit]

Wit, well, not 8, but 4!

Masha, well, this is the link to the post where it was said about 8. I will no longer ... offend your bread maker.

Need to try. I didn't even know about it. I just didn't quite understand: when the baking ends, the stove starts to honk, beep, so at this time press "+" and do "start" again, or don't press "start" at all, but just add time ... If possible, Please clarify. Suddenly it will come in handy.

You got it right. The main thing is not to press the stop. The start button flashes at the end of the program, the time has been selected and the start has been pressed again. On page 18, the instructions are written at the very bottom. You can add twice for a maximum of 50 minutes.

It's hard for me to clarify.It was a long time ago, I somehow "played" with the "baking" mode. Now I have to remember empirically. If I put a Dnieper bun on baked goods in KhP today or tomorrow, then I'll take a look.

I'll try too.

You got it right. The main thing is not to press the stop. The start button flashes at the end of the program, the time has been selected and the start has been pressed again. On page 18, the instructions are written at the very bottom. You can add twice for a maximum of 50 minutes.

Exactly ... I read it ... I'm not attentive ... * JOKINGLY * or I just didn't need it. Well, now we will know.

You got it right. The main thing is not to press the stop. The start button flashes at the end of the program, the time has been selected and the start has been pressed again. On page 18, the instructions are written at the very bottom. You can add twice for a maximum of 50 minutes.

Is it interesting only in the new models or in the previous ones there is also such an opportunity? I will specially check my 255th.

Hello!
For a long time I have been reading your forum and finally decided on the model of the bread maker - this is the Panasonic SD-2502 (I like the design more).
The only question left is what kind of stove to prefer - "European" or buy here, in Russia, made for the CIS and Asia? As I understood the difference in additional programs and in the absence of a dough dumpling program.
If my dumpling dough can be kneaded by a dough mixer, then it might still be worth considering a model made for Europe?
What programs are added there additionally (Brioche, and what other)?
And another question, are the recipes from this forum suitable for Europeans? Or will they need to be corrected somehow? I really don't want to adjust something ... Could there be, for example, a difference in toasted bread, consistency?

And more ... Is there a difference in the quality of manufacture of these models for different markets? Maybe the European will not have those squeaks and other things that often come across now in Russian models?
In general, I want to give myself a gift to NG and it remains to find out where it is better to order it - in Europe or here, in Russia?
I know that some of them have European models here. I would like to hear the opinion of these users.

Sorry, if I bore you, but maybe someone will answer my questions?

Sorry, if I bore you, but maybe someone will answer my questions?

We had English girls and other foreign women with such stoves. But I haven't met them for a long time. Only in order to compare the roastiness and consistency, two stoves are needed next to each other. I do not think that any thread will answer this question. But in the SC they will simply answer. Especially about the workmanship. Call them, you are a Muscovite. And it is best to stop by them and talk on the spot. And then share the information with us.
Under no circumstances do this in a store. There will be such a drink
Good luck to you!

[Elena 65]

Sorry, if I bore you, but maybe someone will answer my questions?

I do not think that any thread will answer this question.

The owner of the "European" Elena 65... Maybe she will help you with something. Marihuna, try to contact her in a personal.

Masha, for sure !!!
Lenaaaaaaa !!!!!